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For a cake-like look, use an 8x8-inch Pyrex dish, or for individual servings, use glass jars or ramekins.
In your dish, add Greek yogurt, cacao powder, honey (or maple syrup), vanilla extract, and a pinch of sea salt.
Mix until smooth and chocolatey, like a pudding.
Stir in the chia seeds, brewed coffee, and almond milk until evenly combined.
In a separate bowl, mix Greek yogurt, cacao powder, brewed coffee, and honey (or maple syrup) until smooth and creamy.
Refrigerate both the chia pudding and the frosting for at least 2–4 hours, or overnight, to set.
Once set, spread the yogurt frosting evenly over the chia pudding layer.
Generously dust the top with extra cacao powder.
Slice into squares for a cake presentation or scoop into bowls for a pudding style snack.